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油煎或烧烤食物的确颇有特色,表面松脆内层鲜嫩。浓香扑鼻。食后齿间留香,回味无穷。然而专家们认为:植物油在锅里反复煎炸容易引起环境和食物的污染。因为,油分子较轻,加热易挥发,在空气中冷却后又重新组合,遍布在周围环境之中,稠粘的油污吸尘吸灰,如果不及时清洗,异味、膻味便在空气中散发,不利健康。其次食物在油锅中煎炸逐步脱水,热油与食物中的元素起化学反应,植物油中的低度不饱和脂肪酸变质,生成游离脂肪酸及聚合物等物质。不但使食物失去营养成分丧失食用价值,而且产生有毒物质。
Fried or grilled food is quite distinctive, the surface crisp inner fresh. Scent After the teeth to stay fragrant, memorable. However, experts believe that repeated frying of vegetable oil in the pan can cause environmental and food contamination. Because, the oil molecules lighter, heating volatile, in the air after cooling and re-combination, all around the environment, sticky oil vacuum dust, if not cleaned, odor, odor smell in the air , Bad health. Second, the food is gradually dehydrated by frying in the oil pan. The hot oil reacts chemically with the elements in the food. The low unsaturated fatty acids in the vegetable oil degenerate to generate free fatty acids and polymers. Not only the loss of food nutrition loss of edible value, but also produce toxic substances.